Honey Roasted Butternut Squash Soup
Ingredients:
12 Fl. Oz. White Wine
1 fl. Oz Vegetable Oil, as needed
2 Oz Shallot, Chopped
6 Oz Celery, Medium Dice
3 Oz Carrot, Medium Dice
1 Tbsp Garlic Clove, Chopped
2 Lbs Butternut Squash, Cooked
2 Fl Oz Olive Oil, as needed
4 Fl Oz Honey
3 Qt Vegetable Stock
8 Fl Oz Heavy Cream
Salt, to taste
White Pepper, Ground, to taste
Directions:
Squash:
Peel and seed Squash
Cut Squash into 1”-2” cubes
Place Squash in a medium bowl, mix with olive oil and honey to lightly coat
Spread Squash over a sheet tray and lightly season with salt and white pepper
Roast at 300 F for approximately 1 hr or until fork tender
Soup:
Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.
Add White Wine and simmer 2 minutes
Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour
Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency
Add Heavy Cream and return to heat; simmer 20 minutes.
Adjust seasoning with Honey, salt and white pepper to taste. Serve immediately
Honeydrop Beverages is a healthy line of teas and juices powered by honey. Each bottle of Honeydrop is made with a spoonful of pure honey, is void of all refined or artificial sweeteners and contains only 70 to 90 calories. In 2011, Honeydrop announced its “Buy a Bottle – Save a Bee” initiative where a percentage of the profits from each bottle sold are donated to local beekeepers throughout the country to help battle Colony Collapse Disorder (CCD), an epidemic threatening the global bee population.
Tags: butternut squash soup, Fall meals, Honeydrop, Soup
One comment
Posted by: LisaLisa on November 21, 2011 at 7:38 am
At a season where we suffer the most with colds, this sounds really healthy and very good.I must say I have never heard of Honeydrop Beverage. Great post!